Marinated tuna with roasted corn and red pepper relish

4
1
1
SmartPoints® value per serving
Total Time
1 hr 21 min
Prep
10 min
Cook
11 min
Serves
4
Difficulty
Moderate
This tuna recipe pairs fresh fish with a flavorful marinade and a variety of vegetables for an easy entrée to break up your normal dinner routine. Not all fish are as suitable for marinating as tuna. Ahi tuna, with its firm, smooth texture; pink flesh; and mild flavor, is a great choice for this dish. It pairs beautifully with this simple piquant marinade, which complements the natural sweetness of the roasted vegetable relish. The flavor and texture of tuna are generally the best when served medium rare, so stick closely to the recommended cooking times under the high heat of the broiler to avoid overcooking.

Ingredients

Balsamic vinegar

¼ cup(s)

Water

2 Tbsp

Dijon mustard

1½ tsp

Crushed red pepper flakes

1 tsp, or less

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked tuna

20 oz, steaks, 4 (5-ounce, 1⁄2-inch thick)

Frozen corn kernels

2 cup(s), thawed or fresh

Roasted red peppers (packed in water)

1 cup(s)

Endive

2 cup(s), torn or chicory

Instructions

  1. To prepare the marinade, combine the vinegar, water, mustard, crushed red pepper, salt, and ground pepper in a large zip-close plastic bag. Transfer 2 tablespoons of the marinade to a medium bowl and reserve. Add the tuna to the bag, squeeze out the air and seal the bag; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
  2. Spray a nonstick baking sheet and the broiler rack with canola oil nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, about 3 minutes. Add the corn and roasted pepper to the reserved marinade; set aside.
  3. Drain the tuna and discard the marinade. Place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until done to taste, 3–4 minutes on each side for medium-rare.
  4. Divide the endive among 4 plates; top with the tuna and relish. Yields 1 piece tuna, generous 1⁄2 cup relish, and 1⁄2 cup endive per serving.